Ingredients

The following ingredients have 8 Servings
  • 4 strips thick cut bacon (chopped)
  • 12 ounces boneless chicken breast (chopped)
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 green bell pepper (chopped)
  • 1 jalapeno pepper (chopped)
  • 1 medium onion (chopped (white or yellow))
  • 2 celery stalks (chopped)
  • 3 cloves garlic (chopped)
  • 2-3 tablespoons Cajun seasonings
  • 1 cup chicken broth
  • 14.75 ounce can Del Monte® Cream Style Golden Sweet Corn
  • 1.5 cups shredded white cheddar cheese
  • 1 cup panko bread crumbs
  • FOR SERVING: Fresh chopped herbs, spicy chili flakes

Instruction

  • Heat a large pan to medium heat. Season the chicken with a bit of salt and pepper (or use some Cajun seasonings) and add it to the pan with the bacon.
  • Cook them down about 10 minutes, until the chicken is cooked through and the bacon is nice and crispy.
  • Remove the chicken and bacon and set them aside for now.
  • Preheat your oven to 400 degrees F.
  • Heat the pan back to medium heat and add the butter. Stir to melt it down.
  • Add the flour and stir to make a roux. Keep stirring continually about 10 minutes, ensuring the roux does not burn, until the mixture darkens to a light brown. You can cook longer for a darker roux to your preference.
  • Add in the chopped onion, peppers and celery and stir. Cook them about 5 minutes to soften. Add in the garlic and Cajun seasonings and give the mix a stir.
  • Add the cooked chicken and bacon back to the pan.
  • Pour in the chicken broth and cream corn. Stir to incorporate.
  • Stir in 1 cup of cheese and stir to let it melt through.
  • Pour the pan into an 8x8 casserole dish and top with the remaining cheese and panko bread crumbs.
  • Bake for 15-20 minutes, or until the casserole is bubbly and the panko has nicely browned.
  • Serve with fresh herbs and spicy chili flakes.